Why south Texas Breakfast tacos are the best breakfast ever

[@acooknamedMatt]

Rio grande valley south Texas breakfast tacos Ingredients: ( FLOUR Tortillas ) -340g Flour -175G warm water -65G clarified butter or lard -salt (Barbacoa) -1lbs chuck roast -1/2 lbs oxtail -1 yellow onion -4-6 cloves garleeec -1tbsp guajillo -2 tbsp Mexican oregano -1 tsp cumin -1 bay leaf -2 cloves -1 tbsp pepper corn -1 quart beef stock -salt to taste (I pressure cooked for one hour on high then shredded with a fork. (The fixings) -refried pinto beans -cheddar cheese -bacon -scrambled eggs

[@TheLyricalWrdsmth]

The moment I realized you were from the Valley I was wondering where the breakfast taco video was. This doesn't disappoint. Making me feel nostalgic and hungry

[@acooknamedMatt]

Ayy i appreciate that

[@956jeffman]

Yo Brownsville native here you should show them how to make our carne, guisada taco

[@acooknamedMatt]

Oh smart love that.

[@savingpyro]

Love Carne guisada!!

[@sweetycheeks702]

Abilene native here! And I agree 🤤 West coast doesn’t know about carne guisada!!!

[@06snydernancy]

@@sweetycheeks702 west coast definitely knows.

[@sweetycheeks702]

@@06snydernancy Find me a good place in Vegas then ma’am

[@Cristian.Cortez]

My all time favorite "specialty" breakfast taco anywhere is from a place called El Palenque in Corpus. They call it the "Ralphie Taco" and it comes with sausage, egg, bean, potato, bacon, cheese, and just a little bit of their carne guisada.

[@acooknamedMatt]

We have El Palenque. it’s a local chain.

[@JimFaindel]

Here in México sheep barbacoa is far more common than beef, but I am glad y'all can try it at all. Nothing beats long-braised meat straight out of the ground, the maguey leaves still steaming!

[@SilvaDreams]

Beef is a lot more common north of the border, not many sheep breeders here in the US.

[@Mando2422]

I clicked on this video expecting something like “how we eat breakfast tacos in San Antonio”. Good to see a video with real south Texas food. Keep up the good work

[@acooknamedMatt]

Glad you enjoyed!

[@number6mbw]

Our Laredo Taco Co here isnt great, but the lady that I can barely communicate with at the gas station down the road hooks me up! I just ask her to make what she's in the mood for. She does occasionally try to set me on fire with the salsa, but every time it's awesome. Shout out to the lady at Hwy 6 and 2818 in Bryan ❤

[@DavidGonzalez-md9je]

👍👍🤘🤘 Q94.5 Big Al and Charlie... the bomb. Dude your killing me. As soon as you said the Q taco I laughed and got tears in my eyes.. I love how you say " back home"or " where I'm from in the RGV " that rings true for me. Go 956...

[@acooknamedMatt]

Ah man i remember hearing the big Al and Charlie intros before highschool dang

[@sergiobernal3351]

Bro, Harlingen native. Love your channel. I live in Tulsa now. Ain’t no one who knows tacos better than us. Love it keep it up!

[@moniemonie48]

RGV in the house! I miss being able to just walk to the corner gas station to pick up a couple of breakfast tacos, usually papas con huevos. Now, I just make my own on the weekends, or when I'm missing being down in the Valley. Great video, as always!

[@acooknamedMatt]

I miss them so much

[@johnellebaker3725]

I just came across your videos, the things you cook look amazing! I originally come from Hatch, NM along the Rio Grande River. We use a lot of green and red chile in our cooking. I love Mexican food! Your way of cooking is different from what I am used to and I am anxious to try some of your recipes. Thanks for much for your videos.

[@patrickcarter4016]

My man this is great! I wish you had posted this a month ago, as I had to make barbacoa, beans, and flour tortillas for my fam over Thanksgiving with my 956 novia lol

[@acooknamedMatt]

That’s rad! Hope the one you made was goooood

[@silmisolani6808]

My mom grew up on the 5-Mile Line. My grandfather was Frowen Corpstein and once owned the big dairy farm there.

[@marierosales1488]

Such a talented young man! Talk about tortillas with butter, my grandma made homemade gorditas and slice in the middle, put butter and salt, man can't ask for anything better. Grandma made her own homemade corn masa, no maseca there. (We're talking 40 years ago)

[@sparksforsharks]

Raised in Harlingen and San Antonio, now living in Seattle for 20+ years, I’ve had to make my own tortillas and breakfast tacos because nothing compares to the food of the borderlands. When I talk to my wife about the breakfast tacos from home they are tacos from “ehstrreepess.” I also grew up listening to Q. The valley’s home. Of rock. And. Roll.

[@acooknamedMatt]

Dang so you completely understand. I’ve been in Seattle 10+ years now. From brownsville.

[@duseetmoi]

Thank you for that basic salsa recipe/technique. Look forward to trying it out. And great idea adding the second yolk at the end of your hard scramble. 👍

[@acooknamedMatt]

It’s really a game changer to make sure the eggs don’t get too dry on a hard scramble

[@hughjanis4555]

No one does it like Texas.

[@acooknamedMatt]

Yea

[@ramencurry6672]

That’s true. Outside of Texas some of the these tyros of food items almost don’t exist especially when you leave the continent. With Asian food you can find decent reproductions in America but I really can’t imagine finding a Texas style restaurant somewhere in Europe

[@b_catholic]

Agree! I am from Corpus Christi and live in Tennessee. I miss the tacos so much. I am determined to master them so that I can enjoy them again and bring them to my friends, who have no idea what they are missing!

[@mvtx87]

I am loving this authentic food videos

[@NellBelle]

Beef cheek and tongue is good also. What I miss the most is Lara's Bakery!

[@acooknamedMatt]

Yum

[@debbievasquez4930]

Which Lara's? In Harlingen or Raymondville?

[@helocoastie8274]

Chorizo, egg, and cheese breakfast taco almost every morning in Rockport TX while heading to work in my early 20s

[@acooknamedMatt]

That breakfast never misses

[@yertelt5570]

As long as you are cooking and showing us recipes talk about your childhood all you want, cooking channels where the host actually cooks seem to be getting rare for some reason. The farm up the road raises grass fed/finished beef, they mow our field and all the neighbors fields for feed. I could probably get a cow head from them, but I think I'll stick with the chuck, ox tail, or short rib combo, lol.

[@jlopez47]

For barbacoa, beef cheeks have become fairly common outside of South Texas. They might be available in your region, it’s worth noting.

[@Anna-y2p2x]

Oooooo yes, thank you for these videos.❤❤❤

[@katymapsa]

you're starting to get more views again, so happy for you man

[@CraigHollabaugh]

I'm from NM's Rio Grande valley, not too many breakfast taco like this, just burritos but with hash browns or home fries and green chile. Like yours just as delicious. I'll be down your way and will definitely check these out from a gas station. Thanks.

[@acooknamedMatt]

Woah i never knew there were more Rio grande valleys but it is a loooong river so that makes sense! I’m sure there’s some good food there too though

[@CraigHollabaugh]

@acooknamedMatt the Rio starts in the high San Juan mountains of SW CO, runs south through NM to El Paso then on to the Gulf. NM cuisine is unique, everything based on the cash crop green chile. Hope you come through some time, anywhere from Las Cruces to Santa Fe.

[@marcjordan29]

My man cold kickin out "JAWN"! 😜. From directly across country we are proud to hear it.

[@acooknamedMatt]

Haha got it from my east coast friends

[@battiekoda]

Oh, genius move with adding the second yolk at the end!! Will definitely be trying that! 🎉

[@SmokeBomber85]

Scotch egg or Quiche for Eggmas. Family made Quiche using a tortilla as a base in a pinch and it was so good.

[@SAINTSEDC]

Missing the potatoes on that q taco. I miss them alot 😢 make them when I can at home ever since I moved out of Texas. Also they should sell cow cheek or cow tongue to make barbacoa.

[@nathanreyc]

finally some RGV love and stripes love

[@acooknamedMatt]

all loves

[@atomic32205489]

We have Stripes all over west Texas too. And those Laredo Tacos are the bomb!

[@prokoph]

In Corpus we call breakfast tacos, taquitos. That Q breakfast taco we call it a bean bacon egg and cheese taquito, which is the absolute best. Our barbacoa is eaten without anything else, just the tortilla, the delicious barbacoa and some pico de gallo. Perfection.

[@iSamIAM2005]

Any leftovers from the day before make a great breakfast, wrapped in a tortilla. Call it a taco using a flour tortilla? Adding eggs makes it breakfast? Ok, your call. Breakfast in Mexico varies from the Northern boarder to the Guatemalan boarder. In the North, using ‘machaca’ would be the traditional breakfast meat, not barbacoa, unless, of course, the barbacoa was leftovers. But, Tejanos like doing it their own way. With everyone fighting over Oxtails and short rib, prices of meat have skyrocketed, making this ‘breakfast taco’ a luxury item using canned immersion blender beans and process cheese. ¡Buen Provecho, bro!

[@oscarlugo16]

I love it that you celebrate your heritage, SE LATINO be proud! we love it!

[@acooknamedMatt]

Of course !

[@narbekalantarians6269]

Nothing wrong with saying it's from home - it's one of the best ways to find home. I'll have to try that technique for scrambled.

[@dotsucks]

Q: Have you found any decent breakfast taco places in the Seattle area? Also for eggmas: maybe the viral kyoto omurice dish?

[@acooknamedMatt]

Oooh i love Omurice! Whats the viral one though? And as far as breakfast tacos go in seattle i haven’t found anything worth noting :/

[@brianzachary5618]

I had a potato and egg on corn tortilla this morning at Laredo Taco in a 7 Eleven in Buda TX. I like the salsa bar for freshness and variety.

[@acooknamedMatt]

I love the salsa bar. Maybe that’s a video 🤔

[@norbertovidal2174]

Cachete meat is as close as you can get to the cow head and is sold at most grocery stores, now that is authentic barbacoa!

[@acooknamedMatt]

Oh yea it’s so good

[@randysalvaje512]

Throw some lengua in there too it’s fire 🔥🔥🔥

[@leewafer6583]

Chachos Tacos, Corpus Christi, Texas, are really good, and they have the 3 lbs Carne Guisada taco challenge.

[@Nick-rb1dc]

I went to Austin once and they had breakfast Migas Tacos and Cactus Tacos

[@acooknamedMatt]

I used to like torchys tacos there haha

[@mutantryeff]

Ever make Cortido? I try to make two 1/2-gallon Mason jars around Halloween each year. My preference is to use Manzano peppers. I've refined my recipe over the past many years. The only variable is the size and heat from the Manzano peppers. Next year my Manzano pepper will be three years old and start into a more full production, unless it is killed off from a freeze.

[@acooknamedMatt]

Hmm I’ll have to look that up. Maybe i know it as another name.

[@toniberry3908]

❤❤❤❤❤❤

[@robynchote3208]

Excellent videos. Thank you. Berghiem tx🙋‍♀️

[@TxDan100]

Stripes Laredo tacos are awesome.. got one 1/2 block away... I get breakfast and dinner there...

[@acooknamedMatt]

The best!

[@goatboyintl]

Tortilla looks great 😊

[@geoffcasias9367]

Reminds me of breakfast barbacoa burrito in el paso but itcomes with cilantro and onion too

[@mutantryeff]

I like what you presented in this video. I can get a goat's head at local Asian markets, but not sure that would be similar. I've been making tacos or burritos using 71-90 sized shrimp. About 5 shrimp per taco or burrito.

[@acooknamedMatt]

Yum. I’m sure goat head would be solid

[@_lowcountry]

In the El Paso/juarez area where I’m from barbacoa is made with goat’s head. So same same but different. Both are dope

[@mutantryeff]

@@_lowcountry Thanks. Now I have to figure out how to use the goat's head. I also have to see what they actually cost, as the local Asian markets have very high prices on some these items. I have no clue how many heads it takes or exactly what to do. Time for research.

[@jeffandurs]

Looks so good 😊

[@thesepretzels2058]

Cachete and lengua is how I make mine.

[@acooknamedMatt]

Yum

[@lindavaldez3047]

Oh my gosh, I now live in Wisconsin and can't find Barbados, even Mexican grocery stores give me bbq beef. Use to get it back home in Chicago, and when I lived in San Antonio. You r the first person I have seen say about butter and salt on a fresh flour tortilla, yum! I also like avocado and salt on one.Not a fan of corn tortillas. Great video as always.

[@acooknamedMatt]

Barbacoa is hard to come by up north. And yes butter with salt was the standard snack :)

[@PorkinsTheRed77]

Any taqueria in the RGV will know what Q taco is, I love them. Also, 7/11 bought Stripes so Laredo Taco is in 7/11 now too

[@lupebernabe]

Rock N Rudy from the valley is the dude that discovered the Q Taco and yes he was a dj for the Q years ago. Lol

[@06snydernancy]

It’s beginning to look a lot like Christmas! A little chorizo in the beans. And yeah, I want to see how S Tejas makes their carne guisado. My family came up from the Guanacevi mines into El Paso back in the early 1900’s, so maybe my guisado is like yours but I’m here in Southern California

[@trailerparkcryptoking5213]

The best carne guisada south texas recipe is on KZbin by a white man, SAPO BBQ South Texas Carne Guisada !

[@savoryexposure]

This looks so good

[@acooknamedMatt]

I crushed them all

[@mkenne14]

Aww man this looks good. I'm definitely going to give these a go. Cheers!

[@bombero3368]

I use beef cheek to make Barbacoa. Fresh, homemade tortillas are key - not store bought. My suegro taught me how to make it many years ago. We used to dig a pit and cook the whole head. He liked the brains and ojos but I couldnt stomach the thought. But now we just use beef cheeks seasoned with just salt/pepper and garlic. My second favorite is Machacado with carne seca - not brisket or fajita.

[@davidcarbone3385]

looks delish! looking forward to making this! thank you!

[@idaniellau]

Appreciate the recipe!

[@nicculus42]

I remember seeing cow head at HEB as a kid in Harlingen.

[@toyota-peek]

These look awesome. Looking forward to making some! These have been so helpful in learning to be a better cook :)

[@acooknamedMatt]

Glad you like them!

[@SenorWizard]

Everytime I watch homie's videos I want to simultaneously eat what he's making and play Tears of the Kingdom lol.

[@acooknamedMatt]

That’s what I’m doing right now !

[@iamJesusEstrada]

lol!! I can’t believe you mentioned Stripes & Laredo Taco!! lol (I’m from South Texas!)

[@acooknamedMatt]

No way!

[@iamJesusEstrada]

@ I used to go to Matamoros when I was a kid! Me and my mom were talking about it just the other day! My mom is from San Benito. we were talking about how in Matamoros the old ladies would be on the street making corn tortillas this was back in the old days when they would take the masa and slap it back-and-forth in their hands until they created the tortilla! Then they would put it on a hot griddle outside. We used to go to Amigoland Mall in Brownsville! Do you remember that mall? And Sunrise Mall? We used to love to go to this restaurant called Smacks. It was a burger joint in the malls. And, Pan Dulce and home made tamales are so cheap in the Valley! I still have tons of family that lived down there!

[@robbygonzalez7827]

Chilaquiles with your breakfast salsa

[@xKingUVHearts]

Can you link your body cam? Also, any other equipment that you use. I’m a private chef and definitely could use some new ways to record content.

[@acooknamedMatt]

This is the insta 360 go 3s ! And then the Sony FX3

[@sorbetkingofficial]

@@acooknamedMatt Thank you! How many grams are the tortilla balls after weighing them?

[@mikebowerstv]

Glad someone else appreciates how awesome Laredo Taco Company is for being a chain.

[@acooknamedMatt]

It deserves the love

[@vincenttay3280]

Where do you recommend buying whole spices for a reasonable price?

[@tonycooks956]

Love It bro. Salud from the valley

[@acooknamedMatt]

Appreciate it

[@ildefonsocoutino1894]

Just wanted to say hello. I'm from Brownsville, too.

[@brandon8667]

Yeah stripes tacos are great.

[@acooknamedMatt]

Hi !

[@frog8678]

HII! , also Jesus loves yall, he got his arms open wide waiting for you to run to him, love yall but god loves yall more ❤ :D

[@jamesbrandon8520]

I’m from west Texas and you can find beef cheek anywhere and it gives more authentic flavor than oxtail

[@acooknamedMatt]

The more i get into writing my cookbook the more im learning how everyone doesn’t have the luxury of finding these items at their stores. Most people base their recipes off of a Walmart or Safeway to give some broad versatility

[@TheJaydeewilliams]

Huevos con machaca next, please

[@meriahaiello]

I always crave breakfast tacos this looks good!!

[@acooknamedMatt]

It’s my midnight craving

[@Cristian.Cortez]

I feel like migas is an obvious choice for an egg dish, stupid simple but easily my favorite breakfast plate

[@SAINTSEDC]

Missing the potatoes on that q taco. I miss them alot 😢 make them when I can at home ever since I moved out of Texas

[@acooknamedMatt]

I’d add them but the q usually didn’t have potato where I’m from.

[@SAINTSEDC]

@ really? What part of the valley were you from if I may ask. I worked from Brownsville to rio grand city and always had to stop at stripes for a q taco, it was potatoes and egg with beans and cheese and had to pay extra for the bacon 😭😭😭😭 my brother in law and I even made the ladies at the stripes in Houston start selling it 😂😂😂 we would pay for everything separate just to have a q taco when we were working up there back in 2012

[@PacoRobbins]

I don't know why, but I've spent my whole life thinking barbacoa had to be cheek meat, I didn't realize it could be other things. Also, we have a Stripes about an hour west of me here in North Texas and I used to go there all the time for E85. Might be worth it to go back out there to try the tacos.

[@acooknamedMatt]

Definitely worth the trip. Also they’re great during road trips.

[@ocelotxp]

Looking for the ingredients list... is it actually on Discord or is there a link on Discord that links to your website and then your website is missing the recipe altogether?

[@acooknamedMatt]

It’s on the discord under recipes tab.

[@Hortensia-w6q]

I was born in Harlingen which is in “El Valle”.This makes me want to go back just for breakfast.BTW beef cheek is “cachete” not “cacheta”Also I remember my wife buying a beef head for tamales at a Safeway here in San Jose about 30 years ago.I don’t think they are sold now not even in the Mexican markets.

[@danadyd59]

Looks delicious!

[@acooknamedMatt]

It was!

[@CJ5MOTION]

Thanks for sharing… New subscriber….

[@donaldsmith5641]

A fresh flour tortilla, fresh roasted green chili with garlic salt.

[@TX_Eric]

Q taco with chorizo beans extra bacon 😁

[@ferkintana8986]

ijole, tortas con bacalao! se puede una receta de bacalao? ya se que espaniard pero, pues hablamos castellano y tambien es espaniard... Yo me acuerdo que viviendo en casa de mis padres, una tortas del left-over del bacalao de la navidad o fiesta de new year, eran deliciosas. mucho aceite de olivo!! 😋 your channel is a fav!!

[@acooknamedMatt]

I never had cod cakes. Sounds nice. Like crab cakes ?

[@BlackJesus8463]

Nice!

[@trailerparkcryptoking5213]

I live 1/2 mile from a Stripes, now 7-11, Laredo Taco Company and drive right past that dried out crusty greasy looking mess and go straight to Chismosas for the best breakfast tacos on the planet....Rosenberg, Texas, SW of Houston.

[@steve9216]

I'm not big or the tortillas at Laredo Taco. They taste like flour. Am I missing something?

[@meyercm2]

The Valley is definitely where the best breakfast tacos are. It gradually gets worse the farther north you travel towards San Antonio, where they're still really good. Austin is the line though. There are good breakfast tacos to be found in Austin, but beyond that area, the breakfast burritos start, and they're just not even close to the tacos of the Valley and South Texas. Part of it is the difference in salsa too. Just not the same.

[@Breadfromspirit]

Can we all agree that if it ain’t from Matt’s childhood we don’t want it?! Can I get an amen? ❤

[@acooknamedMatt]

:)

[@sbbbjm]

Controversial, but my Mexican grandma can't be bothered to make flour tortillas anymore. She likes the ones fresh ones from HEB and out of 20+ locations she only likes 2 locations that are on opposite sides of town for her, but they get it right consistently. They have to be the right size, rolled to the perfect thinness, and undercooked the right amt so when she throws them on the comal that they still puff 😂.

[@acooknamedMatt]

Yo HEB never misses. Thats a solid statement

[@vihx17]

Matt…Kimchi deviled eggs or any different kinds you can think of🙌🏾🥚 please 🙏🏾

[@imjenncho]

Texas Made :)

[@acooknamedMatt]

Like me :)

[@23Robusto]

Honestly, the secret to world peace? Breakfast tacos from a Stripes gas station.

[@acooknamedMatt]

You're not wrong. That's a good start!

[@jorgegalvan8596]

Pork fat or lard are the best for flour tortillas

[@jorgegalvan8596]

How about machaca con huevo

[@Rigdawg]

Beef cheeks are the closest thing to authentic to me. Most HEB have them. And I’m sure you can order it online no matter where you live.

[@acooknamedMatt]

Can’t find them up north unfortunately. Gotta find a butcher or order

[@bannanafruitsalad]

I've been seejng a lot more attention on barbacoa lately. Really hope the price doesn't spike but... 😢

[@acooknamedMatt]

Yea

[@thesepretzels2058]

Q taco with bacon

[@toddupchurch1028]

Never saw what happened with the cheese and/or bacon.

[@_cm3]

Chinese tomato eggs / Menemen

[@caffeinastudio832]

I eat Q tacos almost every morning lol